D-Lactose Monohydrate for Food Sweetener CAS 64044-51-5 Food Excipient Feed Additive

Lactose Monohydrate is lactose with one molecule of water of crystallization, often used as a sweetener or excipient in food, pharmaceuticals and other fields.

(1) Food industry: Used as a sweetener with low sweetness, it is often added to dairy products, pastries, beverages, etc., to improve the taste of food; it can also serve as a filler to increase the volume and stability of food.

(2) Pharmaceutical field: Commonly used as an excipient in pharmaceutical preparations, such as a filler and diluent for tablets and capsules, helping drugs form and maintain stability; it can also act as a flavoring agent to mask the bitterness of drugs.

(3) Feed industry: It can be added to feed to provide energy and nutrition for livestock and poultry, promoting their growth and development.

(4) Analytical testing field: It can be used as an analytical reagent and chromatographic analysis reagent in the preparation of biological culture media; it can also be used as a secondary pharmaceutical standard for the determination of lactose content in food samples, as well as various analytical applications such as drug release testing and the development of qualitative and quantitative drug analysis methods.

(1) Providing sweetness and improving taste: In food, its sweetness is about 1/4 that of sucrose. It can impart a mild sweetness to products and improve the taste and flavor of food, especially suitable for dairy products, pastries and other foods that do not require high sweetness.

(2) Shaping and stabilizing effect: In pharmaceutical preparations, as a filler and diluent, it can help drugs form (such as tablets and capsules) and maintain the shape and stability of the preparations; in food, as a filler, it can increase the volume of products and improve stability.

(3) Nutrient supply: In feed and food, it can provide carbohydrates for organisms (livestock, poultry and humans), supplement energy and nutrients, and promote growth and development.

(4) Assisting fermentation and maintaining quality: In fermented milk and other foods, it serves as a carbon source to provide nutrients for microbial fermentation, facilitating the fermentation process; at the same time, it helps maintain the texture of dairy products, affecting the solubility of milk powder and the color and flavor of products.

(5) Analytical and standard role: In the field of analytical testing, as a reagent or secondary standard, it supports the smooth progress of experiments such as biological culture medium preparation, component determination, and drug analysis.